Pan-Roasted Salmon with Lemon-Chive Beurre Blanc

Served with Messina Hof Sauvignon Blanc

1 cup Messina Hof Sauvignon Blanc
½ cup lemon juice
1 teaspoon lemon zest
1 clove garlic, peeled
1 bay leaf
2 cups heavy whipping cream
½ pound cold butter, cubed
½ cup chopped fresh chives
1 tablespoon grapeseed oil
2 salmon fillets (7 to 8 ounces each)

In a saucepan, combine the wine, lemon juice and zest, garlic, bay leaf and cream. Cook until reduced by one-third. Slowly add butter, a little at a time, until incorporated. Discard garlic and bay leaf. Stir in chives; keep warm.
In an ovenproof sauté pan, heat oil; sear salmon on both sides. Finish in a 350* oven for 10 minutes or until salmon is cooked to desired doneness. Serve with lemon-chive beurre blanc. Serves 2.

Complementary Wines: Port: vintage, Riesling: Beerenauslese, Riesling: Late Harvest, Riesling: Trockenbeerenauslese, Sauvignon Blanc Late Harvest

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